substitutes, equivalents & measurements

8/14/2019 Substitutes, Equivalents & Measurements

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1

EQUIVALENTS, MEASUREMENTS and YIELDSCompiled by Nola Johnson Cockerham

NOTE:

"=" means equals "-" means minus "+" means plus tsp. = teaspoonT. = tablespoon C. = cup oz. = ounce soda = baking soda

M E A S URE M E NT S: pinch = 1/16 tsp. dash = 6 drops or 1/8 tsp.

1/4 T. = 3/4 tsp. 3 tsp. = 1 T.

1/8 C. = 2 T. = 1 fl. oz. 1/4 C. = 4 T. = 2 fl. oz.1/3 C. = 5 T. + 1 tsp. 1/2 C. = 8 T. = 4 fl. oz.

3/4 C. = 12 T. = 6 fl. oz. 1 C. = 16 T. = 1/2 pint = 8 fl. oz.

2 C. = 1 pint = 16 fl. oz. 4 C. = 2 pints = 1 quart = 32 oz.16 C. = 4 quarts = 1 gallon 8 quarts = 1 peck

4 pecks = 1 bushel 1 liter = 1 quart plus 3 oz.2 oz. = 1/8 pound 4 oz. = 1/4 pound

8 oz. = 1/2 pound 16 oz. - 1 pound

CA N SIZ E AM OUN T USES

#1/4 1/2 C. Meat spreads#1/2 1 C. Salmon

#300 1 3/4 C. (14-16 oz.)#1 tall (303) 2 C. (16-17 oz.) Salmon and fruit cocktail#2 2 1/2 C. (20 oz.) Vegetables, fruits and juices

#2 1/2 3 1/2 C. (29 oz.) Fruits, tomatoes, beets, pumpkin#5 6 C. (46 fluid oz.) Juices

#10 12-13 C. Institutional and preparedness


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At times it is necessary to use a substitution for a recipe ingredient. The substituted food may not

perform exactly as the original food. Each ingredient has specific functions in a recipe and a

substitute may alter the flavor, color, texture or volume, but still result in an acceptable finished

product. Think about what function the ingredient is to perform.

YIELDS AND EQUIVALENTSI NGRE DI E N T A M OUNT SUBS T I T UT E/E Q U I V A L E N T

F A T S:

1 pound = 2 C. 1 stick = 1/2 C. or 8 T. or 4 ounces- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Shortening, solid 1 C. 7/8 lard OR 1 1/8 C. butter/margarine

(decrease salt by 1/2)- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Shortening, melted 1 C. 1 C. cooking oil

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Cooking oil 1 C. 1 C. melted shortening

OR 1 C. melted butter/margarine- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Butter 1 C. 1 C. margarine

OR 1 C. shortening + 1/2 tsp. salt

OR 7/8 C. lard plus 1/2 tsp. saltOR 4/5 C. bacon fat, clarifiedOR 3/4 C. chicken fat, clarified

OR 7/8 C. oil

(NOTE: Do not substitute oil for solid fat in a baking recipe unless you have a recipewhich specifically calls for oil or melted fat. Characteristics of the final product

could be significantly different.)


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FRUI TS & V E G E T A B L E S:

Lemon juice 1 tsp. 1/2 tsp. vinegar- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Lemon 1 medium 1-3 T. juice and 1-2 tsp. grated peel

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Onion 1 small 1 tsp. onion powder OR 1 T. minced dried- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Tomatoes 1 C. canned 1 1/3 C. chopped fresh tomatoes, simmered- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Tomato Juice 1 C. 1/2 C. tomato sauce plus 1/2 C. water

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Tomato Sauce 1 C. 3/4 C. tomato paste plus 1 C. water- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

FL OURS:1 pound of cake flour = 4 3/4 C.1 pound whole wheat kernels = 3 1/3 to 3 3/4 C. grain

1 pound of whole wheat flour = 3 3/4 C.

1 pound of cornmeal = 3 C.1 pound of all-purpose flour = 4 C. sifted = 3 1/2 C. unsifted

= 1 1/8 C. cake flour = 1 C. cornmeal

= 1/2 C. potato flour = 7/8 C. rice flour= 1 1/2 C. rye flour = 1 1/2 C. oat flour

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Flour as thickener 1 T. 1/2 T. cornstarch or arrowroot starchOR 1 T. quick-cooking tapioca

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -All-purpose 1 C. sifted 1 C. unsifted all-purpose flour - 2 T.

OR 1 C. plus 2 T. cake flour

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Cake flour 1 C. 1 C. all purpose flour minus 2 T.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Self-Rising 1 C. sifted 1 C. sifted all-purpose flour

+ 1 1/2 tsp. baking powder & 1/2 tsp. salt- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Whole wheat 1 C. 1 C. all-purpose flour

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Cornmeal, self-rising 1 C. 7/8 plain cornmeal + 1 1/2 T. baking powder

& 1/2 tsp. salt

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Cream, light 1 C. 7/8 C. milk plus 1 1/2 T. butter orhalf & half margarine (for use in cooking)

(12-16% fat) OR 1 C. evaporated milk, undiluted

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Cream, sour 1 C. 1 C. plain yogurt- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Egg, whole, raw 1 large 2 egg yolks1 large = 3 T OR 3 T. + 1 tsp. thawed frozen egg

5 large = 1 C. OR 2 T. + 2 tsp. dry whole egg powder

6 medium = 1 C. + an equal amount of water

OR 1 tsp. cornstarch + 3 T. liquid- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Egg Yolk, raw 1 3 1/2 tsp. thawed frozen egg yolk

1 = 1 1/2 T. OR 2 T. dry egg yolk powder + 2 tsp. water12 large = 1 C.

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Egg White, raw 1 2 T. thawed frozen egg white,

1 = 2 T. OR 2 tsp. dry egg white plus 2 T. water8 large = 1 C.

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Milk, whole 1 C. 1 C. reconstituted non-fat dry milk+ 2 1/2 T. butter or margarine

OR 1/2 C. evaporated milk + 1/2 C. water

OR 1/4 C. sifted dry whole milk powder+ 7/8 C. water

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Milk 1 C. 1/3 C. instant nonfat dry milk from powdered

+ (1 C. - 1 T. water)

OR 3 T. sifted regular nonfat dry milk+ (1 C. - 1 T. water)

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Milk, can = 1 1/3 C. 1 C. + 2 T. dry milk + 1/2 C. warm water

sweet condensed mix well, + 3/4 C. sugar and 3 T. meltedbutter. Stir until smooth.

OR 1/3 C. + 2 T. evaporated milk, 1 C.

sugar and 3 T. melted butter or margarine.Heat & stir until sugar & butter dissolve.

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PASTA:

1 lb. uncooked macaroni = 9 C. cooked 1 lb. uncooked noodles = 8 C. cooked1 lb. uncooked spaghetti = 9 C. cooked

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Macaroni 1 pound 3 3/4 C. uncooked macaroni

OR 16 oz. 1" pieces of any pasta- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Macaroni, shell 1 pound 4-5 C. uncooked macaroni- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Noodles 1 pound 6-8 C. uncooked noodles 1" pieces

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Spaghetti 1 pound 4-5 C. of 2" piecesOR 7/8 C. sour milk + 1/3 C. butter

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

R I C E:1 cup uncooked rice = 3 1/2 - 4 C. cooked

1 cup uncooked, instant rice = 1 C. cooked

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Rice 1 pound 8 C. cooked OR 2 1/4- 2 1/2 C. uncooked

1 C. uncooked 1 C. uncooked converted rice

OR 1 C. uncooked brown riceOR 1 C. uncooked wild rice

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

SUGARS:

1 pound of granulated sugar = 2 1/4 C.

1 pound of brown sugar = 2 1/4 C. firmly packed

1 pound of powdered sugar = 3 1/2 - 4 C.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Brown, dark 1 C. (packed) 1 C. granulated sugar + 1/4 C. molasses- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Brown, light 1 C. 1/2 C. dark brown sugar + 1/2 C. granulated- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Corn Syrup, dark 1 C. 1 C. brown sugar + 1/4 C. liquid

OR 3/4 C. light corn syrup + 1/4 C. lightmolasses

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Corn Syrup, light 1 C. 1 C. granulated sugar + 1/4 C. liquid


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Granulated, white 1 C. 1 C. corn syrup (decrease liquid by 1/4 C.)OR 1 C. molasses (decrease liquid by 1/4 C.)

OR 1 C. brown sugar, firmly packed

OR 2 C. sifted powdered sugar

OR 3/4 C. honey (decrease liquid inrecipe by 1/4 C.); for each cup of honey

in baked goods, add 1/2 tsp. soda)- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Honey, liquid 1 C. 1 1/2 C. granulated sugar plus 1/4 C.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Powdered Sugar 1 C. 3/4 C. granulated (substitution will not workon frostings and uncooked recipes)

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

M I S C E L L A NE OUS:Chocolate, baking 1 oz. square 3 T. cocoa powder + 1 T. butter

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Chocolate, 1 oz. 1/2 oz. baking chocolate + 1 T. sugarSemi-Sweet chocolate

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Cocoa powder 1/4 C. 1 oz. (square) unsweetened chocolatedecrease fat in recipe by 1/2 T.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Catsup 1 C. 1 C. tomato sauce + 1/2 C. sugar + 2 T.vinegar

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Gelatin, flavored 3 oz. 1 T. plain gelatin and 2 C. fruit juice

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A L C O HO L SUBS T I T UT I ONS:

In Soups and Entrees --Dry (unsweet) red wine: Water, beef broth, bouillon, tomato juice, diluted cider

vinegar, liquid drained from canned mushrooms.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Dry (unsweet) white wine: Water, chicken broth, bouillon, ginger ale, white

grape juice, diluted cider vinegar, liquid drainedfrom canned mushrooms.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

In Cheese Dishes -- Beer or Ale: Chicken broth, white grape juice, ginger ale.


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In Desserts --Brandy: Apple Cider, peach or apricot syrup

Burgundy (Red): Grape Juice

Burgundy (White): White grape juice

Champagne: Ginger aleClaret: Grape or currant juice or syrup or cherry cider

Cognac: Juice from peaches, apricots or pearsCreme de menthe: Spearmint extract or oil of spearmint diluted with a little

water or grapefruit juice

Kirsch: Syrup or juice from black cherries, raspberries,

boysenberries, currants or grapes or cherry ciderRum: Pineapple juice or syrup flavored with almond extract

Sherry: Orange or pineapple juice

NOTE: To cut the sweetness of the syrups, dilute with water. Also, there are manyflavor extracts, such as almond or pineapple, that can be added for interesting flavors.

Flambes or Flaming Desserts -- The only substitute that might be used is a sugarcube soaked in lemon extract, then set atop a dessert and burned.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -R E F E R E N C E S:Alice Cheney Johnson (my mom)

Relief Society lessons

Better Homes and Gardens CookbookJane Brody's Good Food Cookbook

Georgia C. Lauritzen, Ph.D. Food/Nutrition Specialist (Extension Office)

substitutes, equivalents & measurements

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